1 12-oz package firm tofu, drained, patted dry, cut into 1" thick slices
1/2 c. grated carrot
1/2 c. chopped green onions
2 tsp minced fresh ginger
1 garlic clove, minced
1/2 c. almonds, toasted, finely chopped
1 large egg white, beaten
4 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds, toasted
Place tofu on several layers of paper towels. Cover with more paper towels. Place a cutting board on top, weigh it down with several food cans, and let sit 1 hr. Squeeze wrapped tofu to extract as much liquid as possible. Transfer tofu to a medium bowl and mash into small pieces with a fork.
Spray a medium nonstick skillet with cooking spray, place over medium heat. Add carrots, green onions, ginger and garlic, and saute until slightly softened, about 3 minutes. Cool. Mix the vegetables, tofu, and the rest of the ingredients and shape into 4 patties (1/2" thick).
Wipe out the skillet and spray it again. Saute the patties 3 minutes per side.